Roasted Cranberry Chicken Salad

If you want to add more gluten free and dairy free recipes to your recipe box, Roasted Cranberry Chicken Salad might be a recipe you should try. For $23.59 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. One serving contains 3855 calories, 292g of protein, and 236g of fat. This recipe serves 2. 12 people have made this recipe and would make it again. It works best as a salad, and is done in around 35 minutes. A mixture of apple, dried basil, chicken, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Paleo on a Budget. Overall, this recipe earns a spectacular spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Cranberry Kale Salad with Roasted Pecans and Feta, Roasted Almond and Cranberry Quinoan and Bulgur Salad, and Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 large apple, diced

1 Tbsp apple cider vinegar

2 small stalks of celery, diced

4 large chicken boneless, skinless chicken breast , diced

2 cups of rinsed, fresh cranberries

roasted cranberries

2 tsp. each of cumin and dried oregano

1 Tbsp. Dried basil

Fat

2 cloves garlic, finely minced

juice of 112 a lemon

1.5 TBSP of maple syrup

1-2 batches of paleo mayo

1 large onion, medium-dice

pinch of salt

Equipment:

oven

mixing bowl

baking paper

aluminum foil

baking sheet

frying pan

Cooking instruction summary:

Preheat oven to 350 {F}Place all of your ingredients into a small mixing bowlMix it all up well and place it onto a small aluminum foil or parchment paper lined baking sheetRoast for 10-15 minutes, or until your cranberries have started to burst and cook through.Let them cool and either store to use at a later point in the fridge or add straight away to your chicken salad!these will cluster together which is TOTALLY fine! They'll break apart in the chicken salad when you mix it together!Get your cranberries roasting {see above for details}! Let them roast in the oven while you do everything else and just pull them out when they're done and set them off to the side!Get a large skillet heating with your favorite fat and add in your garlic and onion, allow it to start to cook while you dice up your chicken.Add your chicken into the skillet, sprinkle in some salt + pepper and let it cook.If you have pre-cooked chicken, you can skip this step and just quickly cook up your onion + garlic and then add to your mixing bowl!While it's cooking make your mayo and dice your apple and celery.When your chicken is done allow it to cool off for a few and then add it to a large bowl with 1 batch of mayo, your seasonings, diced vegetables, and roasted cranberries.Mix it all well, taste test and adjust / add more mayo as needed.Store in the fridge covered and serve when ready!

 

Step by step:


1. Preheat oven to 350 {F}

2. Place all of your ingredients into a small mixing bowl

3. Mix it all up well and place it onto a small aluminum foil or parchment paper lined baking sheet

4. Roast for 10-15 minutes, or until your cranberries have started to burst and cook through.

5. Let them cool and either store to use at a later point in the fridge or add straight away to your chicken salad!these will cluster together which is TOTALLY fine! They'll break apart in the chicken salad when you mix it together!Get your cranberries roasting {see above for details}!

6. Let them roast in the oven while you do everything else and just pull them out when they're done and set them off to the side!Get a large skillet heating with your favorite fat and add in your garlic and onion, allow it to start to cook while you dice up your chicken.

7. Add your chicken into the skillet, sprinkle in some salt + pepper and let it cook.If you have pre-cooked chicken, you can skip this step and just quickly cook up your onion + garlic and then add to your mixing bowl!While it's cooking make your mayo and dice your apple and celery.When your chicken is done allow it to cool off for a few and then add it to a large bowl with 1 batch of mayo, your seasonings, diced vegetables, and roasted cranberries.

8. Mix it all well, taste test and adjust / add more mayo as needed.Store in the fridge covered and serve when ready!


Nutrition Information:

Quickview
3854 Calories
291g Protein
235g Total Fat
164g Carbs
96% Health Score
Limit These
Calories
3854
193%

Fat
235g
363%

  Saturated Fat
66g
418%

Carbohydrates
164g
55%

  Sugar
71g
79%

Cholesterol
1143mg
381%

Sodium
1150mg
50%

Get Enough Of These
Protein
291g
584%

Vitamin C
700mg
850%

Vitamin B3
105mg
529%

Vitamin B6
6mg
319%

Selenium
222µg
318%

Phosphorus
2448mg
245%

Vitamin B5
16mg
166%

Potassium
5143mg
147%

Zinc
21mg
143%

Vitamin B2
2mg
140%

Folate
463µg
116%

Magnesium
448mg
112%

Iron
18mg
100%

Vitamin B1
1mg
95%

Manganese
1mg
81%

Vitamin B12
4µg
79%

Fiber
14g
60%

Copper
1mg
59%

Vitamin E
8mg
59%

Vitamin K
61µg
59%

Vitamin A
2569IU
51%

Calcium
380mg
38%

Vitamin D
3µg
21%

covered percent of daily need
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